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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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These sweet little confections will disappear quickly. Make extras to keep in the freezer for spur of the moment special occasions. Ingredients:
12 ounces good quality white chocolate |
1/3 cup heavy cream |
4 tablespoons unsalted butter |
3 1/2 ounces shredded coconut |
Directions:
1. In a mixing bowl, break chocolate into very small pieces.
2. In a small saucepan, combine cream and butter.
3. heat just to boiling, then pour immediately over chocolate pieces.
4. Beat until smoothly blended.
5. Chill for at least 1 to 2 hours until firm.
6. Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.
7. Toast coconut and, while coconut is still hot, roll truffles in it.
8. (Hot coconut will fuse to the chocolate.) Chill on a baking sheet before storing in freezer bags.
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